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Recipe: Butternut Squash on the BBQ

Well we are still right in the heart of grilling season, so let’s keep it going with Butternut Squash!

There are two ways to deal with squash on the bbq… peeled or just halved and roasted skin on. Peeling a squash is exercise but well worth it if you have the right tools and a little patience. I like to use the non-traditional peeler for this purpose… the “U” shaped plastic peeler with a shorter blade.

Peel the squash while still left whole and use a cloth towel to get a better grip, as once peeled it becomes very slippery. After all the rind is removed, cut in half and deseed. Laying flat side down on a cutting board slice into 1/2″ pieces and place on a large sheet of parchment paper that is lying on a same sized sheet of tin foil. Drizzle with oil, i.e. coconut or canola or use a good tbsp. of butter. Season with salt and pepper, 1/2 tsp. of cumin seed, a broken or crumbled cinnamon stick and a tsp. of brown sugar.

Fold in and crimp the foil around the squash and parchment paper to create a pillow, but try to keep it as flat as possible and of uniform thickness. Place parcel over medium high heat on the grill and close the lid if it has one. Grill/roast the squash for approx. 12 to 15 minutes while occasionally moving it around the grill to ensure an even cook.

Carefully open the foil package and serve the squash as is, topped with a little of the cooking fluid or place all of the contents in a solid bowl and use a potato masher to coarsely mash. It’s great with grilled chicken or lamb!

Happy grilling!

Chef Jim Cassidy

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